- Servings: 4-6
|Olive Oil, for frying|
|15 oz||Part Skim Ricotta Cheese|
|½ cup||Shredded Mozzarella Cheese|
|½ cup||Freshly Grated Parmesan Cheese|
|1 pkg||Frozen Spinach, thawed, drained and squeezed of excess water|
|1 tsp||Garlic Salt|
|1||Large Roma Tomato, chopped|
|3||Large Eggs, lightly beaten|
|1 cup||Italian Bread Crumbs|
|1 cup||Panko Crumbs|
Using a medium skillet, fill about 1/4 of the way up the pan with olive oil and let heat on medium high heat. In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and spinach. Add garlic salt and mix together well with clean hands. Gently fold in the tomato.
Meanwhile, set up a breading station using a small to medium bowl for the eggs, one plate with Italian bread crumbs and another plate for the panko crumbs. Make cheese mixture into 2 inch balls and gently pat down to a patty, then dip the fritter into the Italian bread crumbs, then dip into egg mixture. Dip the fritter into the panko crumbs. Repeat until all fritters are breaded. For better results with the fritter staying together, place in the freezer for 10-15 minutes before. Preheat oven to 350 degrees.
Place 3-4 fritters in the oil and fry for 1-2 minutes, then gently turn over using tongs. Allow to cook for 1-2 minutes longer or until golden brown.
Place fritters on a baking sheet sprayed lightly with nonstick cooking spray. Bake for 15 minutes or until heated through.